Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit Recipe

I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity.

The dried fruit cooks down to a near paste and caramelizes, adding a lovely depth both to the meat and the sauce. What is key to cooking here is slow, steady, patient heat—you get tender, delicately cooked meat that just melts in your mouth. I also dipped a latke or two in the sauce, and liked it quite a bit.